venly with Cream Cheese Frosting. Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1
Make The Cream Cheese Filling: In
nd beat until smooth. Add cream cheese and blend until fully combined
ube pan (Bundt is best for this recipe).
Combine sugar, oil
luted tube pan.
Prepare CREAM CHEESE FILLING; set aside.
Beat
arge mixing bowl, cream the butter while adding the cream cheese, lemon rind
ven to 350 degrees. Bake cake as directed on package using
illing - Using a mixer, soften cream cheese in large bowl. Add eggs
lour a 12 cup bundt cake pan.
Beat all ingredients
an.
Prepare filling. Beat cream cheese with mixer.
Add remaining
Prepare cake as directed.
To prepare cream cheese frosting, drain the pineapple juices.
Mix together cream cheese, Cool Whip, sugar and crushed pineapple with hand mixer until smooth.
Spread frosting on cooled cake.
Sprinkle with pecan pieces.
Place pineapple slices on top of frosted cake with a cherry in the middle of each slice.
Refrigerate overnight before serving.
In bottom of snap pan, press mixture of margarine and vanilla wafers.
In large bowl, whip egg yolks.
Add sugar; whip until light.
Add flour; mix well.
Add cream cheese; mix very well. Mixture should be smooth.
Add sour cream; mix.
In separate bowl, whip egg whites until stiff.
Fold into cheese mixture; do not beat.
Pour into prepared pan.
Bake in preheated 325\u00b0 oven for 1 hour.
Turn oven off; do not open oven for 1/2 hour.
Open; leave cake in oven 1/2 hour more.
Preheat oven to 350\u00b0. Grease pans with shortening. Flour the sides and bottom lightly. Mix 1/2 cup warm water with cream cheese. Add cake mix, 1/2 cup sugar, oil, eggs and 3 tablespoons butter. Beat at medium speed for 3 to 4 minutes. Pour into cake pans. Bake 35 to 45 minutes. Remove from oven and cool on wire rack.
Beat the cream cheese until soft.
Add 5 whole eggs, one at a time.
Add 1 cup sugar and 1 1/2 teaspoons vanilla; beat until thin.
Pour into graham cracker crust (recipe follows).
Bake at 350\u00b0 for 40 to 50 minutes.
Cool cake for 15 minutes.
Turn oven temperature down to 325\u00b0.
Mix together cream cheese, oleo, sugar and vanilla.
Add eggs, one at a time, mixing well each time.
Sift 2 c. of flour with baking powder and gradually add to first mixture.
Flour the fruit and nuts with the remaining 1/4 c. and fold into batter.
Sprinkle bottom of pan with finely chopped nuts.
Bake in a well greased and floured pan at 300-325\u00b0 for 1 1/2 hours.
(Start testing for doneness after the first hour.)
Use tube or Bundt pan.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Prepare the cake layer by whisking together the
lour 3 9x1.5-inch cake pans.
Beat margarine, shortening
Preheat oven to 350 degrees F.
Butter 13 x 9 inch pyrex baking dish.
Combine oil, sugars and eggs in mixing bowl.
Sift together flours, cinnamon, soda and salt.
Mix into liquid ingredients.
Stir in carrots, pineapple with reserved juice and walnuts.
Bake about 45 minutes or until tester comes out clean.
Cool.
Ice with Cream Cheese Frosting.
Mix cake mix as directed on box.
Butter or grease a 9 x 13-inch pan and pour cake mix into pan.
Sprinkle coconut and nuts on top of cake mixture.
In a separate bowl mix margarine, softened cream cheese and powdered sugar.
Pour this mixture on top of cake mixture.
Bake 50 minutes at 325\u00b0.